Raspberry White Chocolate Bars Recipes

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WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS



White Chocolate-Raspberry Cheesecake Bars image

Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.

Provided by Oreo

Categories     Trusted Brands: Recipes and Tips     OREO®

Time 4h28m

Yield 9

Number Of Ingredients 8

12 OREO Cookies, finely crushed
2 tablespoons butter
3 ounces white baking chocolate, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla
2 eggs
¼ cup red raspberry preserves

Steps:

  • Heat oven to 350 degrees F.
  • Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

RASPBERRY WHITE CHOCOLATE BARS



Raspberry White Chocolate Bars image

A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips, divided
2 large eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

Steps:

  • In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY CHOCOLATE BARS



Raspberry Chocolate Bars image

Sweet and fruity! Low-fat and perfect for after-school snacks.

Provided by Laura Fraser

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 48

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ cup white sugar
¾ cup butter, softened
1 (10 ounce) package frozen raspberries, thawed
¼ cup orange juice
1 tablespoon cornstarch
¾ cup mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (190 degrees C).
  • Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
  • Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
  • Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

Nutrition Facts : Calories 72 calories, Carbohydrate 9.6 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.3 g, Sodium 20.9 mg, Sugar 6 g

RASPBERRY-FILLED WHITE CHOCOLATE BARS



Raspberry-Filled White Chocolate Bars image

My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.

Provided by SharleneW

Categories     Bar Cookie

Time 1h30m

Yield 1 9x9 pan, 16 serving(s)

Number Of Ingredients 10

1/2 cup butter
2 cups white chocolate chips (vanilla milk chips)
2 large eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup raspberry jam or 1/2 cup raspberry spreadable fruit
1/4-1/2 cup sliced almonds
additional white chocolate chips, to melt for dipping (optional)

Steps:

  • Heat oven to 325°F.
  • Grease and flour 9-inch square pan. Cover bottom with parchment paper.
  • Melt butter in small saucepan over low heat. Remove from heat.
  • Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
  • In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
  • Stir in white chocolate chip mixture.
  • Add flour, salt and almond extract; mix at low speed until just combined.
  • Spread half (about 1 cup) of batter in greased and floured pan.
  • Bake at 325° for 15 to 20 minutes or until light golden brown.
  • Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
  • Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
  • Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
  • Sprinkle with almonds.
  • Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
  • Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
  • Cut into 1 x 2-inch rectangles.
  • If desired, you can make them extra special by dipping in additional melted white chocolate chips.
  • Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
  • Set on waxed paper to cool.

Nutrition Facts : Calories 263.8, Fat 14, SaturatedFat 8, Cholesterol 43, Sodium 154.8, Carbohydrate 32.1, Fiber 0.5, Sugar 23.8, Protein 3.2

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS



White Chocolate Raspberry Cheesecake Bars image

Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.

Provided by Sally

Categories     Dessert

Time 5h5m

Number Of Ingredients 14

2 teaspoons room-temperature water, divided
1 teaspoon cornstarch
1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)
2 Tablespoons (25g) granulated sugar
20 Oreos (about 220g)
5 Tablespoons (75g) unsalted butter, melted
6 ounces (170g) white chocolate, finely chopped
2 8-ounce blocks (16 oz; 450g) full-fat cream cheese, softened to room temperature
1/3 cup (65g) granulated sugar
1 Tablespoon (8g) all-purpose flour
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon salt
2 large eggs, at room temperature

Steps:

  • The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
  • Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  • In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
  • Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
  • Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
  • Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
  • To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
  • Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS



White Chocolate Raspberry Cheesecake Bars image

In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.

Provided by Samantha Seneviratne

Categories     dessert

Time 8h15m

Yield 18 servings

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 pound cream cheese, at room temperature
1/3 cup sugar
Pinch kosher salt
7 ounces good-quality white chocolate, melted and cooled slightly
2 large eggs, at room temperature
1/2 cup raspberry jam, seeds strained out

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
  • Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
  • Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
  • For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
  • Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
  • Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
  • Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.

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